炒め物（豚こま肉の甘酢炒め）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 8minutes
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Cream Ajillo | Transcription of cooking researcher Ryuji's buzz recipe
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Ingredients
- seafood mix : 150-180g
- お好みのきのこ : 100g
- にんにく : 3～4片
- オリーブオイル : 大さじ1
- (A) fresh cream : 100㏄
- (A) Consomme : 小さじ1
- 黒胡椒 : 適量
- 乾燥パセリ : 適量
Time required
20minutes
Procedure
-
1)
prepare
02:31
Thaw seafood mix.
Peel and crush the garlic, and remove the stalks from the shimeji mushrooms.
Cut the thawed seafood mix into small pieces. -
2)
fry in a skillet
05:01
Add olive oil to skillet and sauté garlic over low heat.
Add mushrooms and stir-fry, then add seafood mix and stir-fry.
When the seafood is cooked, add (A) and warm over low heat.
Finished with black pepper and dried parsley.
Point
・When thawing the seafood mix in step 1, add 200cc of water (not listed) and 1 teaspoon of salt (not listed) and remove after 10-15 minutes.
・Maitake mushrooms and shimeji mushrooms are used in the video.
・Devein the prawns.
・Fresh cream uses 36% milk fat.
・A skillet is used in the video, but you can also use a smaller frying pan.
・After adding fresh cream, heat over low heat without letting it boil.
・In the video, Ajillo is eaten on Ritz.
・It is recommended to eat with pasta.
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